Smoked Mackerel Pate Preparation time 10 minutes Serves about 6-8 as a starter 2 smoked mackerel (4 fillets) skinned ½ tub Philadelphia cream (full or half fat cheese) (more if the fish tastes too strong) 1 tabsp. Melted butter 2 tablespoons tomato puree A little lemon juice (1 teasp.) Put everything in a mixer and process until smooth. Put in the fridge so that the butter solidifies and the mixture binds. Serve with French or sourdough bread. Also good with brown bread. Doesn’t freeze well because the fish becomes more oily in flavour.
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